Sopa De Albondigas
Make 6 servings
0.25 teaspoon Pepper 0.50 teaspoon Salt; or to taste 0.50 cup Pasta; shells or macaroni 0.25 cup Leek; white part only/sliced 6.00 each Cilantro; sprigs, chopped, 1.00 lb Ground beef; lean 12.00 each Mint leaves 0.50 cup Cabbage; shredded 2.00 tablespoon Tomato; fresh, chopped 4.00 cup Beef broth;with rich flavor 2.00 tablespoon Onion; chopped 1.00 cup Carrots; julienne cut 1.00 each Chayote; julienne cut, *
Directions *Chayote is also called Mirlaton or Huisquil, and is a type of squash. Make the meatballs: Mix all ingredients and shape into 3/4" meatballs. Bring the broth to a low simmer and add the vegatables. Add the meatballs and top them with the paste. Cover and simmer over low heat for 30 minutes. Serve hot in bowls, with tortillas. Note: I like to make my own beef broth for all recipes, but particularly for this one, as it needs a rather strong broth. This recipe is from the book False Tongues and Sunday Bread, by Copeland Marks. Barb Day		Nutrition Facts per serving Calorie 287.46 Protein 22.17g Fat 14.91g Water 110.07g Sodium 334.89mg Cholesterol 71.88mg Carbohydrates 15.98g Fiber 4.00g Vitamin A 5879.44mg Vitamin C 9.92mg